Place the pork in the freezer for 20 minutes while you prep the rest of your ingredients. This helps make it easier to slice. When ready, slice the pork into medallions and 5cm thick. Then slice each medallion into 2-3 strips. Season the strips with salt and pepper.

Bring two cups of water to a boil. Add half a tsp of salt and the rice, and return to a simmer. Cover, reduce the heat to low, and cook for 20 minutes, or until water has been used up. When done, remove from heat and fluff with a fork, and leave partially covered until ready to serve.

Heat 1 tsp of canola oil or other vegetable oil to the pan, and sauté over high heat. Add the pork and cook, stirring and turning the strips once or twice, until edges begin to brown and they are cooked through, 5-7 minutes. Remove from pan and set aside.

Add another tsp of oil to the pan and cook the green spring onions until they have softened, 2-3 minutes. Add the asparagus, cook for 30 seconds to 1 minute, then add the sugar snap peas. Pour half of the water into the pan, and scrape the bottom of the pan to pick up the browned bits. You may need to add all the water, depending on how high the heat and how brown your pan.

Sauté the vegetable mixture for another 4-6 minutes, until asparagus and peas are bright green but still crunchy. Add the garlic and ginger and chilli flakes and cook for another 30 seconds.

Stir in the sauce and the cooked pork. Continue stirring until the sauce has thickened and the meat and vegetables look glazed.